Rice-Stuffed Acorn Squash |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. âLydia Garcia, Gouldsboro, MaineMore Rice Side Dish Recipes » Ingredients:
2 large acorn squash |
3/4 cup uncooked long grain rice |
1-1/2 cups water |
2 tablespoons soy sauce |
1 medium onion, chopped |
1/4 cup butter, cubed |
2 medium tart apples, peeled and chopped |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup chopped walnuts |
1/2 cup half-and-half cream |
1/4 cup balsamic vinegar |
3 tablespoons honey |
3 teaspoons minced fresh gingerroot |
1 teaspoon curry powder |
Directions:
1. Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.
2. Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
3. In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry.
4. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 4 servings.
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